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首页> 外文期刊>International Journal of Dairy Technology >The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
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The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

机译：传统土耳其奶酪Herby咸味奶酪的脂肪酸水平和理化特性

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摘要

In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7-8 degrees C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined.
机译：在这项研究中，研究了赫比干酪的一些总化学组成和脂肪特性。在本研究中，用作原料的奶酪是从10种不同的植物中收集的。这些奶酪是用羊奶，牛奶或它们的混合物制成的，并在7-8摄氏度下储存在盐水中，并在熟成150天后分析了一些近似的化学组成和脂肪酸组成。 100克脂肪酸中的癸酸，棕榈酸，油酸，短链脂肪酸，中链脂肪酸，长链脂肪酸，饱和脂肪酸，单不饱和脂肪酸，多不饱和脂肪酸和其他脂肪酸决心。

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